Fennel and Chickpea Ratatouille
Published: June 27, 2021 | Total Time: 90 min
* recipe image may have been created by generative AI
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Ingredients
| 1 small Eggplant, cut into chunks |
| 0.75 lb Zucchini, cut into large chunks |
| 1 lb Roma tomatoes, cored and chipped or 1 28 oz can drained |
| 1 count onion, sliced |
| 2 count yellow or red bell peppers, sliced |
| 1 lb Fennel bulb, cut into large chunks |
| 5 count garlic cloves, halved |
| 1 to taste black pepper |
| 0.25 cup olive oil |
| 3 cups cooked chickpeas |
| 1 tablespoon fresh thyme or rosemary |
| 0.5 cup chopped fresh basil or parsley (if not using fresh thyme or rosemary), chopped |
Directions
- Preheat oven to 425 and compine all ingredients except the oil, the chickpeas and the herbs in a large roasting pan. Add oil and toss to combine.
- Roast until vegetables are lightly browned and tender and enough water has been release from the tomatoes in order to create a sauce (30 to 40 minutes)
- Add chickpeas and return to oven for 5 to 10 minutes to bring them to heat. Serve it hot, warm or room temperature. You can also play around with the seasonings.